Sweet Potato Dinner Rolls

Sweet Potato Dinner Rolls

Super soft and fluffy sweet potato dinner rolls, crispy and chewy on the outside

with a hint of sweet potato flavor. Perfect additional for a holiday meal.

These turned out way better than I expected. I brought some at work and my colleague was loving it. They say it is one of the best dinner rolls they've ever tasted. 

The bread is crispy and chewy outside, and super soft and fluffy inside with a blend of sweet potato flavour.

It also has a natural orange color, which is very different from the other rolls. My camera is not able to captured the real color of the rolls.

The rolls can be eaten by itself, also perfect with a hearty soup or stew.

I used the left over mashed sweet potato for this recipe. Its more better than the canned mashed sweet potato.

I used instant dry yeast for this recipe. And I let it rise in a warm spot. I used the proof setting in our oven and it rises beautifully. If you don't have it just let it rise on the warm spot of the house.

The rolls are So good when they are warm, I ate three pieces of it few minutes after taking it out from the oven.

The rolls freezes very well. Cool completely and put in the freezer bag, rolls can stay up to one
month.

Here is the recipe:

Ingredients:

3 1/2 cup all purpose flour
1 pack (.25 ounces) instant dry yeast
4 tablespoon sugar
1 teaspoon salt
2 eggs, slightly beaten
1/2 cup mashed sweet potato
1/2 cup warm water
3 tablespoon butter, melted and cooled

Egg wash:
1 egg yolk
1/2 tablespoon of milk or water

Procedure: 

1. In a large bowl, combine all the dry ingredients, flour, instant dry yeast, sugar and salt. Making sure that the salt and yeast are on the opposite side. 
2. Make a hole in the middle, add eggs, melted butter, warm water and mashed sweet potato. Mix until just combined.
3. Its time to get your hands dirty, on a lightly floured surface. Knead the dough for at least 7 minutes. adding just enough flour to prevent sticking. Do not knead heavily, when smooth, shape into a ball. Place in an oiled bowl and turn to coat the surface. Cover, and let it rise about 1 hour or longer. 
4. Punch down, and allow the dough to rest for 2 minutes. Divide into 16 to 20 balls and place on greased cookie sheet. Allow to rise until doubled. Brush egg wash on the top before baking. 
5. Bake on 375 F for 15 to 20 minutes. Serve warm. 

Notes: Know your yeast. Some yeast needs proofing. Dissolve yeast in warm water with 1 tablespoon of sugar in a mixing bowl. Let it stand for 5 minutes.



Other recipes you may want to try:

Better than Starbucky copycat Lemon Loaf
Easy one bowl Apple Cinnamon Bread
Eggless Sponge Cake